Roasted Sweet Potato Salad

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Happy Thanksgiving Everyone!

Sweet potatoes were on sale for 79 cents a pound here in Hawaii, which is a bargain for the typical high prices of produce in Hawaii due to shipping costs. So here’s a sweet potato salad that’s a great make ahead side dish for your thanksgiving meal.

Wash sweet potatoes 

Peel, then Dice to 3/4 inch cubes

Roast with olive oil, salt and garlic powder @ 425F X 20 to 25min. If you have an air fryer, this will come out better if you air fry in two batches at 425F for 10-15 minutes each batch because the cubbed sweet potatoes will hold their shape better in the salad.


When sweet potatoes have cooled, add to bowl with green onions and cilantro and toss with dressing. Refrigerate for a few hours for the flavors to meld before serving.

Yields 8 servings as a side dish

Ingredients for salad:

  • 3 lbs sweet potatoes unpeeled (about 4 medium)
  • 3 T olive oil
  • 1 t garlic powder
  • 1 t salt 
  • 1 large bunch green onions, chopped (about 1 cup)
  • 1/2 c packed cilantro leaves

Ingredients for dressing:

  • 1 garlic clove, finely minced
  • 6 T brown sugar
  • 1/4 c white vinegar 
  • 1 t soy sauce
  • 1/4 t pepper
  • 2 T olive oil

Procedures:

1. Peel sweet potatoes and dice to 3/4 inch cubes.

2. Place on large tray lined with parchment and drizzle with olive oil. Sprinkle with salt and garlic powder. Roast at 425F for 20 to 25 minutes until slightly browned on the bottom and tender. Allow to cool to room temperature on tray. If you have an air fryer, this will come out better if you air fry in two batches at 425F for 10-15 minutes each batch because the cubbed sweet potatoes will hold their shape better in the salad.

3. Then toss gently with dressing, the green onions and cilantro and store in fridge for a few few hours to allow the flavors to meld before serving.